Leek, Artichoke and Potato Soup

A flavourful purée with russet potatoes, sprigs of thyme, and our Kale Pesto.

Yield:

1.4L (4 servings)

Difficulty:

Intermediate

Total Time:

50 minutes

Size:

2.0 Litre Container

INGREDIENTS

2 Tablespoons extra virgin olive oil, optional
180 g (2 ) small leeks, washed well, sliced
4 small garlic cloves, peeled
960 ml (4 cups) vegetable stock
590 g (3½ cup) artichoke hearts, drained, rinsed
230 g (1 ) medium russet potatoes, washed, quartered
10 g (¼ cup) fresh thyme leaves, stemmed
4 Tablespoons kale pesto, optional

DIRECTIONS

  1. Heat a large saucepot over medium heat. Add the oil and heat, then add leeks and garlic; sauté for 5 minutes or until leeks are softened and translucent. Add broth, artichokes, potatoes, and thyme leaves. Cover and bring to a boil. Reduce the heat and simmer over medium-low heat for 30 minutes.
  2. Remove from heat and allow to cool for 15 minutes. Carefully pour mixture into the Vitamix container and secure the lid.
  3. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 45 seconds.
  4. Divide into bowls and garnish with a dollop of Kale Pesto if desired. Serve immediately.

Chef's Notes

This creamy soup is a great way to sneak some extra fiber into your diet.

Nutrition Information

Serving Size 416 g (1 serving)
Amount Per Servings
Calories 310
Total Fat 14 g
Saturated Fat 2 g
Cholesterol 0 mg
Sodium 300 mg
Total Carbohydrate 41 g
Dietary Fiber 12 g
Sugars 6 g
Protein 8 g